• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4  sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or  Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder  - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste

Method for Mushroom Korma:

• Wash mushrooms thoroughly. Slice into halves and keep aside.
• Grind  coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
• Blend ginger garlic onions and tomatos into a paste.
• Mix mushrooms with all of the above and red chili powder, tumeric and salt .
• Heat oli in a deep skillet  on medium and add mushrooms. Stir for two minutes.
• Add about 2 cup water. Simmer the flame  and let cook for 20 minutes.
• Enjoy Mushroom Korma with white rice or chapatiies/ parathas.